Strawberry and raspberry arctic roll

The parfait used in this arctic roll uses Italian meringue, which means another use for left-over egg whites. If you want to make more, simply double the recipe and set the remaining mixture in a loaf tin, freeze and slice to serve. The raspberry purée that I make for the sponge can be switched for another fruit purée – I have added in the quantity if you wish to do this. If you prefer a brighter pink, feel free to add a few drops of pink or red food colouring to the cake batter. You will need a sugar thermometer when making the parfait.

1 HOUR 20 MINUTES + FREEZING | SERVES 12 A LITTLE EFFORT

icing sugar a dusting, to serve

strawberries a punnet, halved, to serve

PURÉE (makes about 150g)

raspberries 150g

caster sugar 20g

SPONGE

eggs 4

caster sugar 120g

plain flour 80g

baking powder 1 tsp

vegetable oil 2 tbsp

PARFAIT

caster sugar 90g

egg whites 75g (keep the yolks for ice cream or hollandaise)

double cream 150ml

strawberries 125g, hulled and finely diced

1 Heat the oven to 180C/fan 160C/gas 4. Line a 25cm x 40cm lipped baking tray with baking paper.

2 To make the purée, whizz together the raspberries, sugar and 50ml of water until smooth. Pass this through a sieve and discard the seeds.

3 To make the sponge, whisk the eggs in a stand mixer or a bowl with an electric hand whisk until they are broken up, then add the sugar and whip on a medium speed for 5-7 minutes or until they reach the ribbon stage – the mixture should be thick enough that when the beaters are removed from the batter it leaves a ribbon trail on top of the mixture rather than sinking straight back in. In a separate bowl, stir together the flour, baking powder and a pinch of salt. Fold the fruit purée into the whipped egg mixture. 4 Sift the dry ingredients into the bowl a third at a time and use a spatula to fold each in gently, until thoroughly incorporated. Finally, fold in the oil. Pour the mixture onto the lined baking tray and carefully spread it out so it’s an even layer.

5 Bake for 18-22 minutes or until springy and cooked through. Allow the sponge to cool completely before using.

6 When the sponge is cool, flip it onto a sheet of baking paper and peel the bottom piece off. Trim the edges off the sponge to neaten. Replace the top with a fresh sheet of baking paper and roll up the sponge lengthways.

7 To make the parfait, heat the sugar in a pan with 2 tbsp of water until it reaches 110C. Whisk the egg whites either in a stand mixer or in a bowl with an electric whisk, until soft peaks have formed.

8 When the sugar reaches 119C, slowly pour it into the egg whites and whip on a medium speed for 5-7 minutes or until the bowl feels cool.

9 Whip the cream with a pinch of salt until silky and holding peaks. Fold it, along with the chopped strawberries, into the meringue. Spread the mixture onto the sponge, leaving some space along one of the long sides.

10 Tightly roll up the sponge from the filled side, lengthways, until you reach the side without much filling on it. Tightly wrap the roll with clingfilm or baking paper and secure the ends by twisting them.

11 Put the roll into the freezer overnight before slicing and serving. Leave it at room temperature for 5 minutes before serving, so the parfait softens a little. Serve scattered with more strawberries and a dusting of icing sugar.

PER SERVING 219 kcals | fat 10.6G saturates 4.9G | carbs 25.8G | sugars 20.6G fibre 1.1G | protein 4.4G | salt 0.2G